- 100g wholewheat linguine
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 fennel bulb, finely chopped
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 2 garlic cloves, sliced
- 200g pork mince with less than 5% fat
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 200g whole cherry tomatoes
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tsp vegetable bouillon powder
- generous handful chopped basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Bring a large pan of water to the boil, then cook the linguine following pack instructions, about 10 mins.
Meanwhile, heat the oil in a non-stick wok or wide pan. Add the fennel and garlic and cook, stirring every now and then, until tender, about 10 mins.
Tip in the pork and stir-fry until it changes colour, breaking it up as you go so there are no large clumps. Add the tomatoes, vinegar and bouillon, then cover the pan and cook for 10 mins over a low heat until the tomatoes burst and the pork is cooked and tender. Add the linguine and basil and plenty of pepper, and toss well before serving.